CATTLE. 63 



excellences would be derived from a very limited view, and 

 consequently from only a few of its qualities. He could not 

 possibly discover, without tuition, those properties which had 

 chiefly conduced to produce the high condition in which he 

 saw the ox. He would hardly believe that a judge can ascer- 

 tain merely by the eye, from its general aspect, whether the ox 

 were in good or bad health ; from the color of its skin whether 

 it were of a pure or a cross breed ; from the expression of its 

 countenance whether it were a quiet feeder ; and from the na- 

 ture of its flesh whether it had arrived at maturity. The 

 discoveries made by^the hand of the judge might even stagger 

 belief. He understands the "points" of cattle, and experience 

 enables him to appreciate their individual and aggregate value. 

 The " points" by which cattle are characterized may profit- 

 ably be described in detail : 



1. The nose or muzzle in the Durhams or Short Horns should 

 be of a rich cream color. In the Devon, Hereford, and Sussex it 

 is preferred when a clear golden color. A brown or dark color 

 indicates a cross. 



2. The forehead should be neither narrow nor very broad. 

 The eye should be prominent, and the nostril between the eye 

 and the muzzle thin, particularly in the Devons. 



3. The horns should be small, smooth, tapering, and sharp 

 pointed, long or short, according to the breed, and of a white 

 color throughout in some breeds, and tipped with black in 

 others. The shape is less essential than the color. 



4. The neck should be of medium length, full at the sides, not 

 too deep in the throat, and should come out from the shoulders 

 nearly on a level with the chine. 



5. The top of the plate bones should not be too wide, but, 

 rising on a level with the chine, should be well thrown back, 

 so that there may be no hollowness behind. 



6. The shoulder point should lay flat with the ribs, without 

 any projection. 



7. The breast should be wide and open, projecting forward. 



8. The chine should lay straight and be well covered with flesh. 



